Do Share Recipe

I still remember the first time I made this Beijing Beef Panda Express Style Recipe at home—it honestly surprised me how close it tasted to the Panda Express version. I love that perfect mix of crispy beef, sweet sauce, and just enough heat to keep things exciting. After testing it a couple of times, I realized it’s not hard at all if you prep properly.

Making this recipe in my own kitchen felt rewarding and fun. Now it’s one of those dishes I crave when I want takeout flavors without ordering out. If you enjoy chicken recipes, you might also like my chicken thigh recipes for quick and flavorful meals.

Ingredients You’ll Need

Here’s everything you’ll need to recreate this bold and saucy Beijing Beef at home, along with helpful tips.

1 pound flank steak – sliced thin against the grain so the beef stays tender
3 large egg whites, beaten – helps the coating stick and keeps the beef light
1/4 teaspoon salt – enhances the flavor without overpowering
1 teaspoon cornstarch – creates a smooth, velvety coating in the marinade
1/4 cup cornstarch, divided – essential for crispy, golden beef
1 cup vegetable oil – use a high-smoke-point oil for frying
1 yellow onion, sliced – adds sweetness and soft crunch
1 red bell pepper, cut into chunks – brings color and mild sweetness
4 cloves garlic, minced – deepens the overall flavor

Sauce Ingredients

1/2 cup water – thins the sauce so it coats evenly
1/4 cup sugar – provides that signature sweet taste
3 tablespoons ketchup – adds body and tang
6 tablespoons hoisin sauce – rich, slightly smoky sweetness
1 tablespoon low-sodium soy sauce – balances saltiness
2 teaspoons oyster sauce – adds deep umami flavor
4 teaspoons sweet chili sauce – key ingredient for sweetness and heat
1 teaspoon crushed red pepper flakes – brings gentle spice
2 tablespoons apple cider vinegar – balances sweetness with tang

Note: This recipe makes several servings and comfortably feeds about 4 people. You can also enjoy similar comforting meals like the crock pot chicken pot pie recipe for easy weeknight dinners.

Variations to Try

Want to switch things up? These variations work beautifully.

Lower sugar version: Reduce sugar slightly or use coconut sugar or monk fruit sweetener
Extra spicy: Add more red pepper flakes or a drizzle of chili oil
Vegetarian option: Replace beef with crispy tofu or seitan
Extra veggies: Add carrots, snap peas, or broccoli for more crunch

Cooking Time

Here’s how long everything takes from start to finish:

Prep Time: 20–30 minutes
Cooking Time: 20 minutes
Total Time: About 1 hour

Equipment You Need

Using the right tools makes this recipe much easier.

Wok or large skillet – needed for frying and stir-frying at high heat
Mixing bowls – for marinating beef and mixing sauce
Tongs or slotted spoon – safely handles beef while frying
Knife and cutting board – for slicing beef and vegetables

How to Make Beijing Beef Panda Express Style Recipe

Prepare and Marinate the Beef

Start by slicing the flank steak thinly against the grain. Add the beef to a bowl with egg whites, salt, and cornstarch, then mix well. Let it rest in the fridge for up to an hour so the beef stays tender and absorbs flavor.

Make the Sauce

In a separate bowl, whisk together water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, red pepper flakes, and apple cider vinegar. Set it aside so it’s ready when cooking moves fast.

Dredge and Fry the Beef

Coat the marinated beef with cornstarch until evenly covered. Heat oil in a pan and fry the beef in small batches until crispy and golden. Remove and drain on paper towels.

Sauté the Vegetables

Using a small amount of oil, sauté onions and bell peppers until slightly softened and lightly caramelized. Add minced garlic and cook just until fragrant.

Combine Everything

Pour the sauce into the pan and let it bubble until thick and glossy. Add the crispy beef back in and toss everything together until fully coated. Serve immediately while hot.

Additional Tips for Making This Recipe Better

After making this recipe multiple times, here’s what worked best for me:

I always slice the beef extra thin for the best texture
I fry in batches so the beef stays crispy, not soggy
I keep the sauce ready before cooking — timing matters
I reheat leftovers in a pan, not the microwave, for better texture
I taste the sauce before adding beef and adjust sweetness or spice

How to Serve Beijing Beef Panda Express Style Recipe

I love serving this dish over steamed jasmine or white rice to soak up the sauce. For a lighter option, cauliflower rice works well too. Garnish with sliced green onions or sesame seeds to make it look restaurant-worthy.

Nutritional Information

Here’s a quick nutrition overview per serving:

Calories: Approximately 830–850 kcal
Protein: Around 29g
Carbohydrates: About 40–45g
Fat: Roughly 60g

Make Ahead and Storage

Storing

Allow the dish to cool completely, then store it in an airtight container in the refrigerator. It stays fresh for up to 3–4 days.

Freezing

You can freeze Beijing Beef for up to 2–3 months. Store without rice for best results and thaw overnight before reheating.

Reheating

Reheat in a skillet with a splash of water or broth to loosen the sauce. This keeps the beef from drying out.

Why You’ll Love This Recipe

This recipe checks all the right boxes, and here’s why:

Takeout flavor at home – tastes just like your favorite restaurant
Customizable – easy to adjust sweetness, spice, or veggies
Great texture – crispy beef with a sticky, glossy sauce
Perfect for leftovers – reheats well and stays flavorful
Fun to cook – rewarding without being complicated

Ben Carraoli